How Chefs at Chen by NamChen Conquer Teppanyaki

Chen By NamChen restaurant is one of the longstanding Teppanyaki performers in Hanoi, representing a timeless culinary art from Japan.

In the global culinary scene, the sight of chefs improvising with food in a pan is not new to me and others. However, in the Land of the Rising Sun - Japan, they have turned cooking with a pan into an art form that any chef aspires to master.

That art is Teppanyaki. In Japanese, this term is composed of two words: “teppan” and “yaki”. “Teppan” means a metal pan, typically made of cast iron or stainless steel, while “yaki” refers to various cooking methods on a pan such as grilling, stir-frying, or pan-frying. Teppanyaki can be understood as cooking on a metal pan.

Chefs playfully wield a colossal pan amidst towering flames

The Giant Pan of Japanese Cuisine

According to my knowledge, the pan used in Teppanyaki measures approximately 1 meter, whereas typical pans are no longer than about 60 cm. The ideal thickness of this pan is around 8 cm to perfectly cook food without burning at temperatures ranging from 100-300 degrees Celsius.

The art of Teppanyaki demands chefs to adeptly utilize fundamental performance skills with utensils such as plates, spatulas, pepper mills, knives, etc. For example, when using a knife, chefs will make precise cuts, slices, and chops at lightning speed to transform the dish into small portions.

A large piece of Kobe beef is swiftly transformed into small pieces

Or like a fire-blowing performance, chefs will add strong liquor to the dish. When high-proof alcohol reacts with high temperatures, the giant pan will erupt into incredibly vibrant flames.

When strong alcohol reacts with high temperatures, ranging from 100-300 degrees Celsius of the Teppanyaki pan, it creates extremely high and bright flames

Seeking the authentic art of Teppanyaki in Hanoi

Slowly intrigued, I was determined to witness this rare art firsthand. Teppanyaki is only performed in upscale and luxurious restaurants, and I decided to visit Chen By NamChen on Doan Tran Nghiep Street to see the Teppanyaki performance.

I chose Chen By NamChen because it has nearly 10 years of experience in the art of Teppanyaki in Hanoi. The head chef that day was Mr. Duong Tuan Dung - the restaurant's head chef who personally wielded the pan and prepared dishes for me and everyone else.

Mr. Dung - the head chef of Chen restaurant adding liquor to grilled salmon pieces

On the same pan, Mr. Dung can prepare dozens of different dishes such as grilled lamb ribs, stir-fried noodles, Japanese pancakes, fried rice, etc. Because the pan is so large, chefs like Mr. Dung must be very meticulous and skillful in every action: flipping, mixing, and turning ingredients.

Furthermore, tasting in front of the guests is the most challenging aspect, so he can only estimate, adjust seasoning based on instinct and intuition. The skill and professionalism of the chef are also reflected in the perfect balance of flavors. I could sense Mr. Dung's expertise when enjoying the dishes he prepared, all of which were well-rounded and delicious.

Chef Dung was very friendly, chatting with us while cooking. Despite speaking, he adeptly adjusted the fire to ensure the outer layer of the meat wasn't burnt, crispy enough but still thoroughly cooked inside. Each dish had its own level of difficulty, like culinary hurdles that required skillful handling.

Due to the high temperature reaching up to 300 degrees Celsius and the large surface area of the pan, occupational accidents often occur to chefs like him, such as: oil splatters, dropping spatulas, slipping and accidentally knocking over pepper mills, or pouring sauce or alcohol causing excessively large flames resulting in heat burns, etc.

2013 was a memorable milestone for Mr. Dung as it was his first year working at the 18 Doan Tran Nghiep branch. After 3 years with the restaurant, he was delighted when Chen By NamChen opened 2 new branches at 43 Giang Vo and soon after at 116 Hoang Ngan, scheduled to open in the winter of 2016.

Mr. Dung and all the members of Chen By NamChen are also very proud when the restaurant received the intellectual property registration certificate from the Intellectual Property Office in 2014. So he also reminded us to visit the exact 3 addresses above to enjoy the original taste of Chen.

As Mr. Dung chatted with us, he skillfully flipped the dish.

Mr. Dung recalled the early days of learning Teppanyaki, when he returned to his room it was already 11 p.m. but he still diligently arranged the blankets high like a real cooking table to practice. Because of his passion and desire to conquer this difficult art, Mr. Dung prepared everything from spatulas, plates, spice jars, etc. to practice at home until proficient. Some movements were too difficult, requiring months of practice to achieve precision.

To master Teppanyaki, chefs also need professional qualities. Mr. Dung is quite proud that it only took him about 2 years to master the performance, while on average other chefs take about 3 years or more.

To create excitement for diners or to please them, each chef must creatively develop their own signature moves. For example, Mr. Dung incorporates moves from bartenders into Teppanyaki, such as: playing the guitar, tossing, flipping.

If you have the opportunity, you should definitely visit Chen By NamChen to see Mr. Dung perform this art of Teppanyaki.

>>> Get the chance to experience Teppanyaki + enjoy a 20% discount at Chen today only

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